Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF. This is my first ever interview video. Featuring Gerard Hickey and interviewed by Charlie Redvers. If you enjoyed the video please like it and comment if.

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Actually this is an easy recipe just once the extra ones. I think the hardest allocation is to locate the best ingredients as a result you can enjoy the appetizing Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF for your lunch with your friends or family. You can cook Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF

  1. It’s 450 grams of carrots, peeled and chopped.
  2. You need 1 of large potato, peeled and chopped.
  3. Prepare 1 of onion, chopped.
  4. You need 1 tbsp of vegetable oil.
  5. It’s 1 tsp of ground coriander.
  6. You need 1250 ml of vegetable or chicken stock.
  7. It’s 1 handful of fresh coriander.
  8. You need of Carrot & Orange variation, leave out the coriander both ground and fresh and instead add.
  9. You need 1 of juice and zest of 2 oranges.
  10. Prepare 1/2 tsp of ground nutmeg.
  11. You need 160 ml of plain coconut-based yoghurt or coconut cream.

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Vickys Carrot & Coriander / Orange Soup GF DF EF SF NF step by step

  1. In a large pan, fry off the onion in the oil until softened.
  2. Stir in the ground coriander and potato, then add the carrots and stock.
  3. Bring to the boil, then simmer covered for 20 minutes or until carrot is cooked.
  4. Put the whole lot through a blender with the handful of fresh coriander. You might need to do this in 2 batches.
  5. Return to the pan and season with salt and white pepper to taste.
  6. You can add a little coconut cream and nutmeg if you like….
  7. For thr variation, follow the same instructions leaving out the ground coriander in the 2nd step and adding the orange juice and zest here instead. At step 4 leave out the fresh coriander and add the nutmeg. At step 5 add 2 tbsp of the yoghurt and season to taste. The rest of the yoghurt is for a pretty swirl garnish on each bowl

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